Handmade artisanal passatelli

Product weight: 250g or 500g

Producer: Pastificio Luna Lab

Upon receipt of your order, the product can be stored in the refrigerator for 20 days and in the freezer for 3 months.

The product arrives packaged in a protective atmosphere and ready for use.

ATTENTION: Orders for this product will be shipped exclusively on Mondays and Tuesdays, to ensure delivery within the working week and avoid them being held in storage at the courier over the weekend.

Handmade artisanal passatelli

€14.00

Passatelli are one of the most authentic and simple specialties of Emilia-Romagna cuisine. Made with breadcrumbs, Parmigiano Reggiano DOP, eggs, and nutmeg, they represent tradition in its most authentic form. A humble recipe in its origins, yet rich in flavor, it still captivates today with its simplicity and authenticity.
The Luna Lab pasta factory was born from the experience of a family of Emilian restaurateurs since 1972. The first restaurant quickly became famous for its authentic cuisine, fresh pasta, and family atmosphere.
The passion for authentic flavors has been passed down from generation to generation to their children, where it lives on both in the restaurant and in the artisanal fresh pasta workshop.
A project that combines ancient roots and innovation to bring true Italian and, above all, Emilian flavor to the table.
Luna Lab's products use only genuine local ingredients, such as free-range eggs, Parmigiano Reggiano DOP, and fresh ricotta from the dairy, all without preservatives or flavor enhancers. The recipes are traditional, handed down from generation to generation and carefully crafted by the expert hands of the rezdore (the cooks who guard the fresh pasta).
Luna Lab's philosophy is simple yet precise: experience, passion, and tradition, enhanced by modern technologies that guarantee safety and quality. The result is fresh, ready-to-cook pasta that brings the pleasure of authentic, lovingly prepared cuisine to every home.
Characteristics
Passatelli have an irregular cylindrical shape, made from a dough made of bread, cheese, and eggs passed through a special iron. The texture is soft and slightly porous, perfect for absorbing broth. The overall flavor is intense and harmonious: the fragrance of the bread and the delicate texture of the eggs combine with the bold character of Parmigiano Reggiano DOP and the spicy aroma of nutmeg.
Pairings
Passatelli are at their best served in a hot meat or capon broth, which enhances their flavor and texture. They're also excellent served dry, topped with melted butter, sage, and Parmigiano Reggiano DOP, or with light fish or vegetable sauces.
They pair well with a savory, fresh white wine like Trebbiano or Verdicchio, or a young, light red wine like Lambrusco.